Buster Bar Ice Cream Cake Recipe
Homemade Buster Bar Ice Cream Cake with layers of Oreo crust, creamy peanut butter, vanilla ice cream, rich chocolate ganache, and crunchy peanuts. Perfect frozen dessert for birthdays, summer parties, or any sweet craving.
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Servings: 12 servings
Calories: 530kcal
Cost: $12–15
Equipment
- 9x13 inch metal pan
- Food Processor
- Stand mixer or hand mixer
- Mixing bowls
- Offset spatula
- Sharp serrated knife
- Parchment paper
Ingredients
Oreo Crust
- 24 Oreo cookies crushed
- 4 tablespoon butter melted
- 2 tablespoon sugar
Peanut Butter Layer
- 1 cup creamy peanut butter
- ½ cup powdered sugar
- 1 cup heavy cream whipped
Ice Cream Layer
- 0.5 gallon vanilla ice cream softened
Chocolate Shell
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- 2 tablespoon corn syrup
- 1 cup salted peanuts chopped
Instructions
- Crush Oreos, mix with butter and sugar, press into pan, freeze 30 min.
- Mix peanut butter + sugar, fold in whipped cream, spread over crust, freeze 1 hr.
- Spread softened vanilla ice cream, smooth top, freeze 4 hrs or overnight.
- Heat cream, pour over chocolate + corn syrup, stir until smooth.
- Cool ganache, pour over ice cream, sprinkle peanuts, freeze until set.
- Remove 10 min before slicing, dip knife in warm water between cuts.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 1slice | Calories: 530kcal | Carbohydrates: 47g | Protein: 9g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 70mg | Sodium: 310mg | Potassium: 330mg | Fiber: 3g | Sugar: 33g | Vitamin A: 700IU | Calcium: 130mg | Iron: 2mg